Creamy Zucchini Soup
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Description
This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 ½ pounds zucchini, sliced
- ½ (14 ounce) package firm tofu, cubed
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 3 cups vegetable stock
- ½ cup cottage cheese
- salt and pepper to taste
Directions
- 1. Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
- 2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
- 3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
Nutrition Facts
serving: 6 servings
calories: 159.3 kcal
carbohydrates: 8.8 g
protein: 9.5 g
saturated fat: 2.9 g
cholesterol: 7.9 mg
sodium: 243.4 mg
fiber: 2.8 g
sugar: 3 g